Nothing goes better with a sandwich than a crunchy side of chips! Next time you have a craving, try chef Tyler Florence's Sweet Potato Chips Fried with Garlic and Sage with his Ron-Trey Entrée Pork Roast Sandwich and Cranberry-Apple Cider Shandy.
Servings: Serves 2–4
Ingredients
  • 1 head of garlic
  • 1 bunch of sage
  • 2 large sweet potatoes
  • 2 quarts vegetable oil for deep frying
  • Sea salt
  • Directions
    Take a large pot and set over medium heat. Add garlic and sage and bring the oil up to 375°. As the oil heats up, the sage and garlic will infuse the oil. Remove garlic and sage and set aside. Using a mandolin or vegetable peeler, shave thin chips out of the sweet potato. Rinse in cold water, drain and fry in oil until crispy. Drain and season with sea salt.

    NEXT STORY

    Next Story